5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness
Looking to improve your health and eating habits? 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness by Camilla V. Saulsbury makes it easy with delicious recipes that are simple to follow.
This book offers simple, delicious recipes that utilize foods that have a proven track record of enhancing health or offering protection from diseases.
It can be a challenge to discern which foods really do form a healthy diet, let alone how to prepare them into delicious dishes without too much time, fuss, and expense.
5 Easy Steps to Healthy Cooking offers the solution. Vastly different from a diet book, this simplified, five-step approach to healthy eating is holistic and flexible. This is healthy cooking from a very different perspective: because it is first and foremost a cookbook, not a diet book, it begins and ends with enticing, easy-to-prepare recipes that make the five principles simple and doable.
The five principles are:
- Choose Fresh, Whole Foods
- Eat Mostly Vegetable and Fruit-Based Foods
- Opt for Healthy Fats and Proteins
- Select Superfoods (Nutrient-Dense Foods)
- Eat More Whole Grains
I agree wholeheartedly with these five principles and try to follow them in my own eating habits, although I do have an organic sweet tooth. I would add to the following principles to eat organically-grown food, as they are higher in nutrients and lack pesticide residue
This is not a vegetarian cookbook, but it does contain a "Meatless Main Dish" section and a brief discussion of the Meatless Monday movement. It's also quite easy to adapt the meat recipes to be vegetarian.
Some of the recipes I plan to try in the near future are:
- Spicy Punjabi Chickpeas with Mint Radish Raita
- Whole Wheat Irish Soda Bread
- Applesauce Flax Bread
- Mushroom and Bulgur Stuffed Peppers
Disclosure: I was sent free samples of these products to review. No prior assurances were given as to whether the review would be positive or negative.
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Posted by Jennifer Lance at March 31, 2012 10:30 AM